Noodles and Vegetables in Broth

    8 ounces wide egg noodles
    6 cups chicken stock
    2 cups cubed cooked chicken, turkey, pork, or ham
    1 carrot, pared and cut in thin diagonal slices
    1 large rib celery, cut in thin diagonal slices
    2 green onions, halved lengthwise and cut in 1-inch pieces
    ½ cup thinly sliced bok choy (Chinese cabbage)
    2 tablespoons soy sauce
    Salt and freshly ground white pepper to taste

  1. Cook noodles according to package directions drain; rinse under cold running water to stop cooking; set aside;
  2. Heat chicken stock in uncovered wok at 225°F.
  3. Add next 6 ingredients; season to taste with salt and pepper.
  4. Simmer 5 to 10 minutes to just barely cook vegetable.
  5. Divide noodles among 6 soup bowls; ladle in soup. Serve immediately.

    Makes 6 servings.